Mick and Mack's is an award-winning café with a menu that features daily-themed items and Mick & Mack's chef inspired, signature dishes.
Guests can also enjoy a gourmet buffet for only $12.
All buffet and menu items are available for carry out. When arranging for carry out, please allow 15 minutes for non-buffet orders.
Think Thursdays! Food, Beer, Wine & Spirits Tasting Events
Let Mick & Mack's be your evening hangout from 5-7 p.m. the first and fourth Thursday of the month, while partaking in specialty wine & spirits tastings paired with savory food samples. Mick & Mack's Contemporary Café, Level 3 Tangeman University Center.
Relax and enjoy a delicious three-course meal while engaged in tantalizing, food-centric conversation with Mick & Mack's executive chefs from 5-7 p.m every third Thursday. Mick & Mack's Contemporary Café, Level 3 Tangeman University Center.
The third Thursday of every month from 5-7 p.m., with the first wine or spirits & hors d'oeuvres served at 5:30 p.m.
Meeting at Mick & Mack's
From organization meetings to alumni reunions, hold your next meeting or event at Mick & Mack’s Contemporary Café! Learn more about reserving space through Conference & Event Services.
Gift Cards Available
A gift card to Mick & Mack’s Contemporary Café is the perfect way to celebrate a birthday, anniversary, wedding, or holiday! Stop by the café to purchase one today.
In the News
Awarded in 2011, Mick & Mack’s Contemporary Café received the Bronze Loyal E. Horton Dining Award for Retail Sales from the National Association of College & University Food Services (NACUFS).
The Horton Award annual competition is competitive and celebrates exemplary menus in campus dining services. This is the second Horton award that Mick & Mack’s has won since opening in 2004.
Think Thursdays Spotlight
CityBeat.com featured Mick & Mack's specialty events themed Think Thursdays and its growing attendance.
Brian Scott, a Vintner Select wine importer, works with the 5 UC Chefs to plan the menu. Scott says he's been able to watch the events go from 30 people to a full house. John Hautz, UC's Dirctor of Food Service, decribes how the Think Thursdays started as a chance to showcase UC's culinary team.